MARCELLA HAZAN'S PASTA WITH FOUR HERBS
This easy weeknight recipe from Marcella Hazan is pasta the way it is meant to be, and it can be prepared with items already in your pantry or easily procured at your farmers' market, corner deli or backyard garden. Fresh mint, sage, rosemary and parsley are tossed with chopped, ripe tomatoes and tossed with sizzling hot olive oil. The best part is it can be thrown together in about 20 minutes.
Provided by Nancy Harmon Jenkins
Categories dinner, easy, quick, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt and when water has returned to a boil, add the penne, stirring with a long- handled wooden fork or spoon to distribute the pasta evenly.
- While the pasta is cooking, proceed with the rest of the recipe. Chop the fresh herbs together briefly and place in a deep bowl in which you will serve the pasta.
- Seed the tomatoes and cut them into small cubes. Add to the herbs in the bowl and mix together gently but thoroughly. Taste for seasoning and add salt and pepper if necessary or desired.
- This step must proceed very quickly, so be sure your timing is right. Heat the olive oil over a medium high flame until it is very hot. When it begins to smoke, pour all at once over the vegetables in the bowl. Drain the cooked pasta and add it immediately to the oil and sizzling vegetables. Mix well. Serve immediately.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 11 grams, Carbohydrate 59 grams, Fat 13 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 345 milligrams, Sugar 4 grams
THE SIMPLEST TOMATO SAUCE EVER (MARCELLA HAZAN)
In its very simplicity lie the secrets. This sauce is incredible. It has 3 ingredients, and no chopping. The amateurgourmet calls it Marcella Hazan's CRAZY tomato sauce. This is not your thick pasty sauce, it is a light luscious wonder. Add garlic or basil or mozzarella to it as you choose but try it this way first. The butter..DON'T switch to olive oil, it makes the sauce.
Provided by MarraMamba
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.
- Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato.
- Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
- Discard the onion.
MARCELLA HAZAN'S BOLOGNESE SAUCE
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book "The Essentials of Classic Italian Cuisine," and one reader called it "the gold standard." Try it and see for yourself.
Provided by The New York Times
Categories dinner, pastas, main course
Time 4h
Yield 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
Number Of Ingredients 14
Steps:
- Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
- Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
- Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
- Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
- Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
MARCELLA HAZAN'S TOMATO SAUCE
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.
Provided by The New York Times
Categories easy
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram
PESTO - MARCELLA HAZAN
From the Julia Child of Italian Cooking, this is Marcella Hazan's recipe for pesto. Its the first I've ever tasted and the only one I'll ever use. I've tried other recipes and nothing surpasses this, especially not any you'll get from a restaurant. Quality ingredients are important in simple recipes like this. The aromas in pesto's ingredients are subtle and its flavor varies depending on the brand and quality of the ingredients you choose. Make sure to find the best olive oil, the freshest basil (if it doesn't smell right or fragrant, don't bother using it, it will be a waste of expensive ingredients.) The cheeses mentioned should be sought and used. Use a high quality butter if possible.
Provided by pizzamoon5-toss
Categories Sauces
Time 17m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Briefly soak and wash the basil in cold water, and gently pat it thoroughly DRY with paper towels.
- Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.
- Transfer to a bowl, and mix in the two grated cheeses by hand. It is worth the slight effort to do it by hand to obtain the notably superior texture it produces.
- When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.
- When spooning the pesto over pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked.
- Freezing pesto: Make the sauce through to the end of Step 2, cover with a layer of olive oil and freeze it without cheese and butter in it. Add the cheese and butter when it is thawed, just before serving.
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